Put the pancetta and one teaspoon of the oil into a heavy-bottomed saucepan and toss over a gentle heat until turning golden brown and crispy.
Next, add the the remaining teaspoon of oil, along with the butter, onion, garlic, carrot, celery, pumpkin, thyme, bay leaves, turmeric and seasoning. Sautee for one to two minutes before adding two tablespoons of water and returning the lid to the pan. Turn the heat to down and gently sweat for 15 minutes.
Once the pumpkin is just beginning to soften, add the lentils, stock, and apple cider vinegar and bring to the boil. Simmer for ten minutes or until the lentils are cooked and all of the ingredients have softened.
Just before serving, stir through the fresh lemon juice and parsley adding the crème fraiche for a little creaminess, should you wish.